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Print this Recipe    Angel Food 08

Angel Food Cake

1 1/4 cup egg whites (about 10 whites)
1 tsp cream of tartar
1 1/2 cups sugar, divided
1 envelope (.43 ozs) vanilla sugar
1/2 tsp lemon juice
1 cup potato starch
1/2 tsp salt

In the large bowl of an electric mixer, beat the egg whites until
frothy. Add the cream of tartar and beat until stiff peaks form.
Gradually add 1 cup of sugar, 1 tbs at a time, beating well after
each addition. Add the vanilla sugar and the lemon juice.

Sift together the potato starch, salt and the remaining 1/2 cup of
sugar. Slowly fold the dry mixture into the beaten egg white
mixture. Pour the batter into an ungreased 9 inch tube pan and
bake in a preheated 350 degree F oven for 45 minutes. Remove from
the oven and invert immediately onto a cake rack to cool.

This cake does not have the same appearance or consistency as
'year-round angel food cake, but it is very good nonetheless. Do
not be alarmed, the cake may fall out of the pan when it is inverted
to cool.

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